These White Chocolate Cherry Walnut Fudge Bars combine the creamy richness of condensed milk and white chocolate with the satisfying crunch of walnuts and the sweet-tart burst of dried cherries. Unlike conventional fudge that requires candy-making skills, this recipe relies on simple stovetop cooking and no special thermometers—perfect for home cooks of all levels. After just a few minutes of simmering and a brief chill in the refrigerator, you’ll have glossy, sliceable bars that balance sweetness and texture. Serve them as an elegant dessert, a festive treat at holiday gatherings, or a delightful afternoon snack with coffee or tea. In this guide, you’ll find everything you need: from exact measurements and step-by-step directions to nutritional insights, the bars’ culinary history, expert tips, serving suggestions, and answers to all your frequently asked questions.
Cooking Time
Preparation: 10 minutes
Cooking: 10 minutes
Chilling: 30 minutes
Total Time: approx. 50 minutes
Ingredients
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380 g (1.4 cups / 13 oz) sweetened condensed milk
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120 g (4.2 oz) white chocolate, finely chopped or in chips
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145 g (5.1 oz) walnuts, roughly chopped
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60 g (2.1 oz) dried cherries, chopped
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Cling film or parchment, for lining a 26 × 11 cm (10 × 3.5 inch) loaf pan
Step-by-Step Cooking Directions
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Line the Pan: Cut a piece of cling film or parchment paper to fit your 26 × 11 cm loaf pan, leaving an overhang on the long sides to lift out the chilled bars easily. Press it into the pan, smoothing out any wrinkles.
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Heat the Condensed Milk: Pour the 380 g of sweetened condensed milk into a medium saucepan. Place over medium heat and stir continuously with a heatproof spatula or wooden spoon to prevent scorching on the bottom. Cook until the milk warms and begins to bubble gently around the edges—about 4–5 minutes.
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Add White Chocolate: Lower the heat slightly. Add the 120 g of chopped white chocolate to the heated condensed milk, stirring constantly until the chocolate fully melts and the mixture is smooth and glossy—another 2–3 minutes.
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Thicken the Mixture: Increase the heat to medium-high and continue to cook, stirring constantly, until the mixture reaches a soft-ball stage consistency (it will coat the back of the spoon and thicken visibly)—about 2–3 additional minutes. You’re aiming for the mixture to pull away slightly from the pan’s sides.
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Incorporate Walnuts: Remove the pan from heat and immediately stir in the 145 g of chopped walnuts, folding gently until they’re evenly distributed throughout the fudge base.
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Fold in Dried Cherries: Add the 60 g of chopped dried cherries and mix thoroughly so each piece is coated in the white chocolate mixture. The cherries provide bright pops of flavor that cut through the rich sweetness.
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Transfer & Smooth: Pour the warm fudge mixture into your prepared loaf pan. Use an offset spatula or the back of a spoon to spread it out evenly, pressing lightly so there are no air pockets.
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Chill to Set: Cover the top of the pan with another piece of cling film or foil to prevent a skin from forming. Refrigerate for at least 30 minutes, or until the bars are firm to the touch.
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Slice & Serve: Lift the set fudge slab out of the pan using the overhanging film. Place on a cutting board and slice into 12 even bars with a sharp knife, wiping the blade clean between cuts for neat edges.
Nutritional Information
Per bar (1 of 12):
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Calories: ~250 kcal
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Fat: 11.5 g (Saturated: 6 g)
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Carbohydrates: 27.5 g (Sugars: 26 g)
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Protein: 5 g
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Fiber: 1 g
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Sodium: 40 mg
The Origins and Popularity of the Recipe
Fudge itself dates back to late 19th-century America, emerging from confectioners’ experiments with sugar syrups and dairy. Sweetened condensed milk, invented in the mid-1800s as a way to preserve milk without refrigeration, soon became a shortcut for candy makers, leading to simpler “one-pot” fudge recipes. The addition of nuts and dried fruit—like walnuts and cherries—adds both texture and flavor, echoing traditional European nougats and English toffees. Over time, these bars have become popular holiday treats, potluck desserts, and homemade gifts because they’re easy to make, transport well, and feel indulgent yet homespun.
Reasons Why You’ll Love the Recipe
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Effortless Technique: No candy thermometer or candy-making experience required.
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Pure Ingredients: Just four core components—condensed milk, white chocolate, walnuts, and cherries.
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Textural Contrast: Creamy fudge base, crunchy walnuts, and chewy cherries.
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Make-Ahead: Prepare in under an hour and keep in the fridge for quick treats.
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Versatile Presentation: Cut into bars, bite-size cubes, or ribbon strips for a party platter.
Health Benefits
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Walnuts: Rich in omega-3 fatty acids, antioxidants, and protein to support heart and brain health.
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Dried Cherries: Provide fiber, vitamin C, and anthocyanins, which have anti-inflammatory properties.
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Condensed Milk & White Chocolate: While indulgent, they offer calcium and quick energy—best enjoyed in moderation as part of a balanced diet.
Serving Suggestions
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Coffee Pairing: Serve alongside a strong espresso or cappuccino to balance the sweetness.
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Wine Match: A late-harvest Riesling or ice wine complements the chewy cherries and creamy fudge.
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Dessert Platter: Include these bars with dark chocolate truffles and biscotti for variety.
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Ice Cream Topping: Crumble bars over vanilla or cherry-vanilla ice cream for added crunch.
Common Mistakes to Avoid
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Overheating: Cooking the mixture too long can make the bars grainy or overly firm. Remove from heat as soon as it coats the spoon.
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Uneven Chopping: Large walnut chunks or cherry pieces can cause uneven slicing; aim for uniform 1 cm pieces.
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Skipping the Film Liner: Without overhang, retrieving bars neatly becomes very difficult.
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Insufficient Chilling: Cutting too soon leads to gooey, misshapen bars.
Pairing Recommendations
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Tea: A floral Darjeeling or fruity rooibos enhances the cherry notes.
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Cheese: Mild chevre or brie offers a creamy contrast that tames sweetness.
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Fruit: Fresh berries or sliced apples brighten the palate between bites.
Cooking Tips
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Low & Slow: Use medium heat to melt ingredients gently and avoid scorching.
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Stir Constantly: Prevents hot spots and ensures a uniformly smooth fudge base.
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Clean Utensils: Wipe spatulas and knives between uses to maintain pristine appearance and texture.
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Customize Pan Size: For thicker bars, halve the pan dimensions or reduce the number of slices.
Similar Recipes to Try
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Classic Chocolate Fudge: Swap white chocolate for dark chocolate in the same formula.
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Nut-Fruit Caramel Bars: Use caramel sauce and mixed nuts for a richer variation.
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Peanut Butter Fudge: Combine condensed milk with peanut butter and mini chocolate chips.
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Coconut Cherry Squares: Stir in shredded coconut and dried tart cherries into the fudge base.
Variations to Try
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Spiced Cherry Walnut: Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the mixture.
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Chocolate-Drizzle: Drizzle melted dark or milk chocolate over set bars before slicing.
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Fruit Mix-In: Substitute cornflakes, chopped apricots, or raisins for cherries.
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Nut Swap: Replace walnuts with pecans, macadamias, or almonds for a different flavor profile.
Ingredient Spotlight
Sweetened Condensed Milk: This pantry staple is made by gently cooking milk until much of its water evaporates, then sweetening it. Its concentrated sugars and dairy solids eliminate the need for additional sugar, yield a luxuriously smooth texture, and simplify candy making—no need to measure multiple ingredients or watch precise sugar-stage temperatures.
Conclusion
These White Chocolate Cherry Walnut Fudge Bars showcase how just four ingredients can transform into an elegant, crowd-pleasing dessert. The creamy fudge base, studded with crunchy walnuts and tangy cherries, offers layers of flavor and texture that feel both nostalgic and sophisticated. Perfect for gifting, entertaining, or satisfying your own sweet tooth, these bars prove that simple recipes often yield the most memorable results.
10 Comprehensive FAQ Section
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Can I use semi-sweet or milk chocolate instead of white chocolate?
Yes—just adjust by reducing the sugar if using sweetened chocolate. -
How long do the bars keep?
Stored in an airtight container in the refrigerator, they stay fresh for up to one week. -
Is it possible to freeze them?
Absolutely—wrap individual bars in plastic wrap and freeze for up to two months. -
Can I substitute medjool dates for dried cherries?
Yes—chopped dates provide similar chewiness and sweetness. -
Why did my fudge turn grainy?
Likely overheated or cooked at too high a temperature. Keep heat moderate and stir constantly. -
What’s the best way to slice clean bars?
Chill completely, wipe your knife between cuts, and run under hot water for smoother edges. -
Can I add a pinch of salt?
A light sprinkle of sea salt on top before chilling enhances the flavors. -
How can I make it dairy-free?
Use coconut condensed milk and dairy-free white chocolate alternatives. -
Why didn’t my fudge set firmly?
Possibly undercooked or not chilled long enough. Ensure it reaches a coating-the-spoon stage and chill fully. -
Can I add flavor extracts?
Yes—1 tsp of vanilla, almond, or orange extract folded in after removing from heat boosts complexity.
Enjoy crafting and sharing these luscious bars—each bite is a harmonious blend of sweet, creamy, nutty, and fruity elements!